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Old 03-22-2017, 03:43 AM   #21
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That sounds yummy, CWS. I've done chicken with peaches, but never apricots. Must try...

Meanwhile, I thought I had figured out how to upload the photo from my phone right to DC, but got sidetracked. Now that I'm on my old faithful laptop, George, I know how to do it here...in my sleep. Ended up adding in some asparagus because. Just "because". Tonight's plate:
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Old 03-22-2017, 04:55 AM   #22
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Provolone Hoagies, Roasted Veggies and left over Vichyssoise ( a word I will never spell right the first, second ,third , even fourth attempt ( which I had actually looked how to spell it after the 3rd attempt and still got it wrong).
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Old 03-22-2017, 08:45 AM   #23
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Quote:
Originally Posted by Dawgluver View Post
Vas es los, linguisa? Lingua is tongue, I think. Tongue sausage?

A basic explanation of linguica... https://en.wikipedia.org/wiki/Lingui%C3%A7a

I first discovered this delicious sausage in the early 60's, when I was sent to Newman, CA to manage a chain variety store.. The town had a large Portuguese population and linguica was served a lot... Since then we have, most always, kept a package of Silva's Linguica in the fridge or freezer..

Ross
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Old 03-22-2017, 08:48 AM   #24
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Linguisa you say? MMM
In Hawaii we simply call it Portuguese Sausage, MY FAVE.

Portuguese Sausage eggs and rice
You can have this at McDonald's for breakfast

Delicious sausage..
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Old 03-22-2017, 11:50 AM   #25
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CWS, thank you for the apricot chicken information. It sounds delicious!
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Old 03-22-2017, 01:50 PM   #26
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Quote:
Originally Posted by blissful View Post
CWS, thank you for the apricot chicken information. It sounds delicious!
My Dad is a picky eater, but he has gobbled this up both times I made it. Personally, I would add some red pepper flakes, but I can't do that with him. I don't know why I haven't used maple syrup instead of the brown sugar! The trees are tapped, now I am thinking maple syrup...

I have fallen in love with my Mom's 60-yr. old pressure cooker. I can get dinner on the table in 20 minutes and cook meat that would take an hour or so in the oven. I also love my digital pressure cooker, but use my Mom's when I need to brown the meat and don't need to use a 6-qt pressure cooker.

Let us know how you devise how to make this stove-top or in the oven. I know I am curious!
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Old 03-22-2017, 01:52 PM   #27
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Originally Posted by Cooking Goddess View Post
That sounds yummy, CWS. I've done chicken with peaches, but never apricots. Must try...

Meanwhile, I thought I had figured out how to upload the photo from my phone right to DC, but got sidetracked. Now that I'm on my old faithful laptop, George, I know how to do it here...in my sleep. Ended up adding in some asparagus because. Just "because". Tonight's plate:
The cookbook for the pressure cooker has a recipe for orange chicken. I used that as my guideline re: timing and used apricots because I found dried ones in the pantry and wanted to use them up! I would top it with slivered almonds, but my parents have problems with nuts, so I don't do that.
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